Sam Chapple-Sokol& cheese
I’m also, randomly, kind of an expert on cheese.
I contributed to the James Beard Award-winning Oxford Companion to Cheese. I wrote pieces about Fromage Fort, the modernist approach to cheese, and the history of cheese in military rationing.
I also wrote a very esoteric piece about terroir and one of my favorite cheeses, Tarentaise, in a literary journal called Kitchen Work.
I also wrote a treatise on French wine and cheese pairing for the boutique wine importer Ansonia Wines.